Mushroom Tempeh Soup | Vegan Recipes | Veganuary

Ingredients

• Olive oil
• 1 white onion, finely chopped
• 2 garlic cloves, finely chopped
• 10 chestnut mushrooms, roughly chopped
• 2 tsp fresh thyme leaves
• 1 litre water
• 2 tsp stock powder
• 1/2 block tempeh, roughly chopped
• Salt and white pepper
• Black peppercorns
• 14 kale flowers or brussel sprouts
• A squeeze of lemon juice